Crispy Chickpea Buddha Bowl with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Roasted Sweet Potato

A vibrant bowl featuring crispy roasted chickpeas, tender roasted sweet potato, and marinated tofu, all served on a bed of fresh kale and drizzled with a light lemon-tahini dressing. This wholesome bowl offers a satisfying mix of textures and flavors that will energize your day.

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NUTRITION

568kcal
Protein
31.9g
Fat
15.5g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1 medium roasted sweet potato (130g)

150g firm tofu

2 cups kale (67g)

0.5 tbsp tahini (7.5g)

1 tbsp lemon juice (15g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the cooked chickpeas, then pat them dry. Toss with a little salt, pepper, and preferred spices to achieve extra crispiness.

  • 3

    Peel and cube the sweet potato, then toss with a light coating of olive oil, salt, and smoked paprika if desired. Spread on a baking sheet.

  • 4

    Pat the firm tofu dry and cut into cubes. For extra crispiness, you can lightly press and season with salt and pepper.

  • 5

    Place the chickpeas and sweet potato on the baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until the chickpeas are crispy and the sweet potato is tender.

  • 6

    While the chickpeas and sweet potato roast, gently sauté the tofu cubes in a non-stick pan over medium heat until all sides are lightly browned (about 6-8 minutes).

  • 7

    In a small bowl, whisk together the tahini and lemon juice to create a light dressing. Adjust seasoning with salt and pepper if needed.

  • 8

    Assemble your buddha bowl by layering kale, roasted chickpeas, sweet potato, and tofu. Drizzle the lemon-tahini dressing over the bowl and serve warm.

Crispy Chickpea Buddha Bowl with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chickpea Buddha Bowl with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea Buddha Bowl with Roasted Sweet Potato

A vibrant bowl featuring crispy roasted chickpeas, tender roasted sweet potato, and marinated tofu, all served on a bed of fresh kale and drizzled with a light lemon-tahini dressing. This wholesome bowl offers a satisfying mix of textures and flavors that will energize your day.

NUTRITION

568kcal
Protein
31.9g
Fat
15.5g
Carbs
82.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked chickpeas (164g)

1 medium roasted sweet potato (130g)

150g firm tofu

2 cups kale (67g)

0.5 tbsp tahini (7.5g)

1 tbsp lemon juice (15g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Rinse and drain the cooked chickpeas, then pat them dry. Toss with a little salt, pepper, and preferred spices to achieve extra crispiness.

  • 3

    Peel and cube the sweet potato, then toss with a light coating of olive oil, salt, and smoked paprika if desired. Spread on a baking sheet.

  • 4

    Pat the firm tofu dry and cut into cubes. For extra crispiness, you can lightly press and season with salt and pepper.

  • 5

    Place the chickpeas and sweet potato on the baking sheet. Roast in the oven for 25-30 minutes, turning halfway through, until the chickpeas are crispy and the sweet potato is tender.

  • 6

    While the chickpeas and sweet potato roast, gently sauté the tofu cubes in a non-stick pan over medium heat until all sides are lightly browned (about 6-8 minutes).

  • 7

    In a small bowl, whisk together the tahini and lemon juice to create a light dressing. Adjust seasoning with salt and pepper if needed.

  • 8

    Assemble your buddha bowl by layering kale, roasted chickpeas, sweet potato, and tofu. Drizzle the lemon-tahini dressing over the bowl and serve warm.